WHITE CHICKEN CHILI
This hearty White Chicken Chili is creamy, mildly spicy, and packed with tender chicken, white beans, and zesty green chilies. A comforting bowl of warmth perfect for chilly nights, game day, or family dinners.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 lb cooked chicken breast shredded (rotisserie works well)
- 2 15 oz cans white beans, drained and rinsed
- 1 4 oz can diced green chilies
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional
- 2 cups chicken broth
- ½ cup sour cream
- ½ cup heavy cream or milk
- Salt and black pepper to taste
- Optional toppings: shredded cheese chopped cilantro, sliced jalapeños, crushed tortilla chips
Instructions
Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.
Combine Ingredients:
- Add shredded chicken, white beans, green chilies, cumin, oregano, chili powder, cayenne, and chicken broth. Stir well and bring to a simmer.
Simmer:
- Reduce heat and simmer uncovered for 15–20 minutes, allowing flavors to meld.
Add Creaminess:
- Stir in sour cream and heavy cream. Simmer 5 more minutes. Adjust seasoning with salt and pepper.
Serve:
- Ladle into bowls and add your favourite toppings.
Notes
- Make Ahead: Chili can be made in advance and stored in the fridge for up to 3 days.
- Slow Cooker Option: Combine all ingredients except sour cream and heavy cream in the slow cooker. Cook on low for 4–6 hours, stir in dairy before serving.
- Thickening Tip: Mash some of the beans before adding to the pot for a thicker texture.
- Spice Level: Adjust cayenne or add diced jalapeños to make it hotter.
- Serving Suggestion: Pair with cornbread or tortilla chips for a complete meal.